Stop sacrificing throughput for control. This 48-inch natural gas restaurant range delivers concentrated power and practical serviceability for busy kitchens, combining four non-clog burners, a 24-inch right griddle, and a standard oven into a single freestanding platform. Operators gain consistent heat distribution and simplified maintenance to keep production steady during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas at the supply valve. Remove grates and wipe burners with a soft brush and mild detergent to remove food debris and grease. Scrape griddle with approved scraper while warm, then degrease with a non-corrosive cleaner and rinse. Clean oven interior with a commercial oven cleaner, rinse, and dry. Vacuum condenser area and check seals. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend’s 4482DC-2GR-NG 48" Natural Gas Restaurant Range delivers 201,000 BTU with two burners, a 24" griddle, stainless steel front, manual controls, a standard oven, cabinet base, adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch natural gas restaurant range delivers concentrated power and practical serviceability for busy kitchens, combining four non-clog burners, a 24-inch right griddle, and a standard oven into a single freestanding platform. Operators gain consistent heat distribution and simplified maintenance to keep production steady during peak periods.
#@@# Burners With Griddle#@#
Four non-clog burners sit under wavy grates to provide focused open-flame heat, while a 24-inch griddle on the right expands flat-top capacity. Chefs achieve simultaneous stockpot boiling and griddle searing without sacrificing control, and the griddle integrates seamlessly with burner operation for a balanced workflow.
#@@# Stainless Work Surfaces#@#
Stainless steel front, sides, and shelf provide corrosion resistance and rapid surface cleaning in busy service environments. Staff reduce downtime between shifts with surfaces that resist staining and tolerate frequent washdowns, ensuring a hygienic workspace.
#@@# Oven With Battery Spark#@#
The standard oven employs battery spark ignition for reliable light-off and steady temperature control across the oven cavity. Culinary teams maintain consistent cooking results while minimizing energy loss associated with pilot lights.
#@@# Heavy-Duty Construction#@#
A welded cabinet base and 6-inch adjustable legs offer a stable footprint and tool-free leveling on uneven floors. Kitchen crews preserve alignment for pans and griddles while protecting adjacent equipment from vibration and misalignment, enhancing overall kitchen efficiency.
#@@# High Output Rating#@#
The assembly delivers 201,000 BTU of total heat output to meet high-volume cookhouse demands for rapid recovery and sustained high-heat tasks. Managers can plan menus around the capacity to sear, boil, and griddle without experiencing cascading temperature drops.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove food debris and carbon with a brass brush and vacuum. Drain and clean grease traps weekly; use approved degreaser and hot water, then dry before reinstalling. Check pilot and spark ignition components monthly; tighten connections and replace worn electrodes. Test door seals and adjustable legs quarterly; tighten fasteners and level appliance to manufacturer specifications. Record maintenance actions for warranty compliance.